Aji Amarillo Red Lentil Stew with Camote

Ingredients

• 300 g red lentils, rinsed
• 30 ml olive oil
• 150 g red onion, finely diced
• 16 g garlic (4 cloves), minced
• 30 g aji amarillo paste
• 15 g aji panca paste
• 3 g ground cumin
• 1 g dried oregano
• 200 g tomato, finely chopped (or 200 g crushed tomatoes)
• 300 g sweet potato (camote), peeled and 1 cm dice
• 900 ml vegetable stock (unsalted)
• 1 bay leaf
• 6 g fine sea salt, plus more to taste
• 2 g freshly ground black pepper
• 1 lime, juiced (about 30 ml), plus extra wedges to serve
• 10 g fresh cilantro, chopped
• 300 g cooked quinoa, to serve (optional)

Instructions

1. 1

   Rinse the red lentils under cold water until it runs clear; drain well.

2. 2

   Warm the olive oil in a medium pot over medium heat. Add the onion with a pinch of salt and cook 6–8 minutes until translucent and sweet.

3. 3

   Stir in the garlic, aji amarillo paste, and aji panca paste; cook 1–2 minutes until glossy and aromatic.

4. 4

   Add cumin and oregano; toast 30 seconds, then stir in the tomato and cook 3–4 minutes to thicken into a rich aderezo.

5. 5

   Add the sweet potato, lentils, vegetable stock, bay leaf, 4 g of the salt, and the pepper. Bring to a gentle boil, then reduce to a simmer.

6. 6

   Cook uncovered 15–18 minutes, stirring occasionally, until lentils are tender and the sweet potato is soft. If it thickens too much, add splashes of hot water; if too loose, simmer a few minutes more.

7. 7

   Remove the bay leaf. Stir in lime juice and most of the cilantro. Taste and adjust with remaining salt and more lime if desired.

8. 8

   Ladle into bowls, top with the remaining cilantro, and serve with quinoa and extra lime wedges.